Thursday, January 24, 2019

Vegetable Pad Thai #NationalPeanutButterDay

This Vegetable Pad Thai is perfect for the New Year. Tons of veggies and tender rice noodles coated in a sweet and spicy sauce.


Join us as we celebrate National Peanut Butter Day..........


Jolene of Jolene's Recipe Journal invited members of our Festive Foodies group to join her in celebrating National Peanut Butter Day.

I LOVE peanut butter.  I still eat PBJ's regularly.  I love it smeared on apples.  Covering my morning bagel or toast and paired with bananas.  I have yet to find a combo that beats chocolate and peanut butter.

In fact, just two days ago I shared these Old Fashioned Peanut Butter Cookies and earlier this month I  shared an amazing Peanut Butter Bundt Cake.  I also added some peanut butter to this Overnight Oatmeal that I shared this month.


So for today's event I wanted to go savory.  When I think of peanut butter in a savory food my mind automatically turns to pad thai.


You can, of course add meat to this dish and I have often prepared it with chicken and/or shrimp. You can add any veggies you have on hand, it is a great end of the week recipe when you are cleaning out the odds and ends from the refrigerator.  Or you can do as I did, in this instance, and just pick up a bag of pre-packaged oriental veggies or stir fry mix.

However you decide to make it, you will have a delicious, nutritious weeknight meal ready in less than half and hour.  You can't ask for more than that.  I will be sharing this easy peasy recipe in printable form but first let's take a look at what the others are sharing in today's celebration.



#peanutbutter, #thai, #vegetables, #Vegetarian, #vegan, #onepotmeals, #quick, #easy, #asian
Entrees, Meatless, Vegetarian, Vegan
Thai
Yield: 4 servingsPin it

Veggie Pad Thai

prep time: 20 minscook time: 10 minstotal time: 30 mins
This Vegetable Pad Thai is perfect for the New Year. Tons of veggies and tender rice noodles coated in a sweet and spicy sauce.

ingredients:

  • 1 T. brown sugar
  • 1 T. rice vinegar
  • 1 T. soy sauce
  • 1 T. water
  • 1 1/2 T. Extra Crunchy Peanut Butter
  • 2 t. Siracha
  • 2 T. peanut oil
  • 1 clove garlic, minced
  • 1 t. ginger paste
  • 1 pkg, rice linguine, soaked per package directions
  • 1 (8 oz) pkg sliced shitake mushrooms
  • 1 (16-25 oz) package stir fry veggies
  • Lime wedges, if desired
  • Crushed Peanuts, if desired

instructions:

  1. In a small bowl, whisk together the brown sugar, vinegar, soy sauce, water, peanut butter and siracha.  Set aside.
  2. Heat the oil in a wok over med high heat.  Add the garlic and ginger.  Cook and stir for about 30 seconds until fragrant. Add the mushrooms and vegetables.  Cook and stir until crisp tender.  Add the noodles and sauce.   Cook and stir, tossing to coat until heated through. 
  3. Serve garnished with crushed peanuts and lime wedges, if desired, and pass the siracha for those who like more heat.
Created using The Recipes Generator




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